Egg Nog - cooking recipe

Ingredients

4 eggs, separated
1 can Eagle Brand
1 tsp. vanilla
4 c. (1 qt.) milk
1 c. bourbon (optional)
nutmeg

Preparation

To thicken cooking liquids in pot roasts and stews, try the French way:
Blend equal parts (2 tablespoons each) butter or margarine and flour (called beaurre manie).
Drop small bits into the bubbling liquid while stirring briskly.
If you need more, just add until gravy is thickened as you like it.